Crab Cakes With Herb Salad Recipe
Ingredients
VINAIGRETTE
1/2 cup grapeseed oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1/2 teaspoon Dijon mustard
CRAB CAKES
1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill
4 teaspoons minced fresh tarragon
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
1 pound blue crabmeat or Dungeness crabmeat
2 cups panko (Japanese breadcrumbs), divided
2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil
2 5 ounce containers herb salad mix
Fresh dill sprigs
Fresh tarragon sprigs
Fresh cilantro sprigs
Directions
FOR VINAIGRETTE: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl.
Season with salt and pepper, do ahead can be made 1 day ahead.
Cover and chill.
For crab cakes: Line baking sheet with waxed paper.
Whisk first 10 ingredients in large bowl.
Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly.
Let stand 10 minutes.
Place remaining panko on rimmed baking sheet, spreading slightly.
Form crab mixture into sixteen 2 inch diameter patties, using about scant 1/4 cup for each.
Press both sides of patties into panko.
Transfer patties to waxed paper lined baking sheet.
Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Place salad mix in very large bowl.
Add 1/2 cup vinaigrette; toss.
Arrange crab cakes on platter.
Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
Season with salt and pepper, do ahead can be made 1 day ahead.
Cover and chill.
For crab cakes: Line baking sheet with waxed paper.
Whisk first 10 ingredients in large bowl.
Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly.
Let stand 10 minutes.
Place remaining panko on rimmed baking sheet, spreading slightly.
Form crab mixture into sixteen 2 inch diameter patties, using about scant 1/4 cup for each.
Press both sides of patties into panko.
Transfer patties to waxed paper lined baking sheet.
Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Place salad mix in very large bowl.
Add 1/2 cup vinaigrette; toss.
Arrange crab cakes on platter.
Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
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